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Recipe: Roasted Turkey Tetrazzini

Friday, November 01, 2013

I don't know about you, but I can only eat so many Thanksgiving leftovers in the form of a cold sandwich. Yes, it's good. But not everyday for a week, right?

I found this recipe (I don't remember where) and it has since become my day after Thanksgiving staple. It's Turkey Tetrazzini. Yes, I know, I know... you picture tetrazzini as that pile of goop the lunch ladies dished out in elementary school. But trust me on this... this one is a keeper and tastes nothing like that

Turkey Tetrazzini

5 T Butter, divided

8 oz pkg Sliced Mushrooms

3 Green Onions, chopped

2 T Flour

2 C Chicken Broth

3/4 C Evaporated Milk

1/4 C Parmesan Cheese, grated

1/4 C Sherry or Port

1/2 t Salt

1/2 t Pepper

2 C Pasta

3 C Turkey, cooked & diced

1 C Breadcrumbs

Preheat oven to 375 degrees.

Heat 2 T butter in a large skillet over medium heat. Add mushrooms and green onions and saute 8-10 minutes or until soft. Transfer to a small bowl.

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